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Subject: [DCHAS-L] Green Chemistry Commitment Fall 2016 News

Date: Oct 5, 2016 22:09 UTC

Author: Secretary, ACS Division of Chemical Health and Safety <secretary**At_Symbol_Here**DCHAS.ORG>

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Subject: [DCHAS-L] CSB Report on the Freedom Industries Spill in 2014 Is Not Being Well Received

Date: Oct 7, 2016 08:19 UTC

Author: rosera**At_Symbol_Here**COMCAST.NET

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From: Christine Wood <cwood**At_Symbol_Here**MPC.EDU>

Subject: Re: [DCHAS-L] Liquid nitrogen in the kitchen

Date: Oct 6, 2016 01:05 UTC

Reply-To: ACS Division of Chemical Health and Safety

In-Reply-To:  

Demystify: 

We are able to obtain liquid nitrogen from AirGas, but not only do they require a proper dewar, they have recently required us to carry it in the back of a truck, rather than in the enclosed space of a car.

---------
Christine Wood
Science Laboratory Manager
Physical Sciences Division
Monterey Peninsula College
980 Fremont St.
Monterey, CA 93940




On Tue, Oct 4, 2016 at 8:06 PM, Frank Stewart <hfstew**At_Symbol_Here**netvigator.com> wrote:
You can get dry ice at your local Costco. Perhaps dry ice is not cold enough for your experiments?

Frank

Sent from my iPad

On 5 Oct, 2016, at 7:11 am, Itay Seith <heyitay**At_Symbol_Here**GMAIL.COM> wrote:

Ralph,

If you are looking for a means to demonstrate the negative effects of liquid nitrogen, purposely pour some upon a pound cake and be sure to use a thermometer to demonstrate the cold.

As a teacher at Keene State, I'd imagine it's much easier for you to get vs the public, but restaurant Depot has this item in a cannister to help with manufacture of chocolate mouse.

Itay Seith


On Oct 3, 2016 10:47 AM, "Stuart, Ralph" <Ralph.Stuart**At_Symbol_Here**keene.edu> wrote:
In follow up to our discussion a week or two ago about making ice cream with liquid nitrogen, I wonder if anyone on the list has put together a briefing sheet on best safety practices associated with this activity? (Yes, we'll be hosting such an event next week.)

Google helped me find some cringe-worthy videos of this activity and a couple of culinary magazine articles that provide a quick glance at the hazards associated with liquid nitrogen in the kitchen, but I haven't found a summary of safety aspects of this innovation. Happily, I have David Katz's procedure for lN2 ice cream to start with, but am looking for something more eye-catching to remind the audience that doing this at home isn't quite as simple as it looks in the hands of an experienced chemist.

Thanks for any suggestions about this.

- Ralph

Ralph Stuart, CIH, CCHO
Chemical Hygiene Officer
Keene State College

ralph.stuart**At_Symbol_Here**keene.edu

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--- This e-mail is from DCHAS-L, the e-mail list of the ACS Division of Chemical Health and Safety. For more information about the list, contact the Divisional secretary at secretary**At_Symbol_Here**dchas.org

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